Apple Marmalade

Put into a stewpan one pound of finely-sliced peeled apples, a quarter of a pint of water, one ounce of butter, the finely-cut peel of half a lemon, a strip of cinnamon about a quarter of an inch long, two bay-leaves and two ounces of castor sugar; boil these together till they are of a pulpy consistence, then rub it through a sieve, mix with it a dessertspoonful of orange-flower water, and a tablespoonful of apricot jam or marmalade, and use for centre of fleurs and tartlets, or it may be served in a compote dish for a dinner or luncheon sweet.

Banana Puree

Pound four or five fresh bananas with one and a half ounces of castor sugar, the juice and pulp of two oranges, and three tablespoonfuls of thick apricot jam, colour with a few drops of carmine and a little apricot yellow; then rub through a fine hair sieve, warm in the bain-marie, flavour with a tablespoonful of Maraschino, the same of brandy, and use for cakes and puddings; this can also be used ice-cold.

Black-currant Jam

Take equal quantities of good picked fruit and loaf sugar, and boil the fruit first with two tablespoonfuls of water to each pound of fruit; keep it skimmed till quite clear and bright, and boil for twenty minutes, then add the sugar, and stir it occasionally to keep it from burning; continue the boiling and skimming for twenty-five minutes to half an hour, then put into dry clean jars, and cover over when cold with foolscap paper steeped in brandy, and tie down with brown paper or bladder, and store away in a cool, dry place.

Red Or White-currant Jams

Take equal quantities of fruit and preserving sugar, and boil together for thirty minutes, keeping it stirred and skimmed. If using less sugar, say three-quarters of a pound to the pound of fruit, it must be well reduced - that is, to boil say for twenty minutes longer - or it will not keep; put it into clean, dry jars and cover down with papers in the usual way, and store in a cold, dry place till wanted.

Carrot Jam

Take some small freshly-gathered young carrots, cleanse, scrape and wash them well, then plunge them into boiling water coloured with carmine, and cook till perfectly tender; drain them on a sieve, and then rub them through a wire sieve; weigh the pulp, and for each pound of carrot allow one pound of loaf sugar, the finely-chopped peel of one lemon, the strained juice from the same, and as much ground cinnamon as will cover a sixpenny-piece; boil well for half an hour, keeping it well skimmed, then put into dry jars, and leave till cool; then cover over the jars, and finish and store as usual.

Carrot Ginger

Take some fresh young carrots, well wash and then blanch them, clear them of skin, cut them into two-inch lengths (or, if small, leave them whole), put them again into a stewpan with enough cold water to cover them, bring to the boil, then turn out on to a sieve, and let them drain till the following day. Then put them into their own weight of ginger syrup, and simmer them on the side of the stove for two or three hours; then set away till cool, and put into jars with enough of the syrup to cover them; tie down the jars with damp bladders. Use for dessert, ice puddings, or other sweets, with cream, etc.